Ingredients

The following ingredients have 4 Servings
  • 1 1/4 lb chicken thighs (or breasts, cut into 1 inch pieces)
  • sea salt and black pepper as needed
  • 1-2 tablespoons coconut oil or olive oil
  • 3 1/2 cups broccoli florets
  • 1/3 cup very thinly sliced or grated carrots
  • 1 tablespoon arrowroot starch or cornstarch (, or 1 teaspoon xanthan gum for low carb)
  • 2 tablespoons water (plus more as needed to thin out sauce)
  • 6 tablespoons gluten free tamari (can also use low sodium-soy sauce coconut aminos for paleo version)
  • 1 1/2 tablespoon oyster sauce (leave out for low carb & use fish sauce instead)
  • 1 1/2 teaspoons toasted sesame oil
  • 1 teaspoon coconut sugar (use low carb sweetener like erythritol, stevia or monk frui for low carb)
  • 1/2 teaspoon Mirin (Chinese cooking wine or Dry Sherry (omit for paleo & keto version))
  • 1/2 teaspoon fresh minced ginger
  • 2 cloves garlic minced
  • 1/3 - 1/2 cup water OR chicken broth
  • red pepper chili flakes
  • toasted sesame seeds
  • 1 green onion sliced thinly

Instruction

  • In a medium bowl, combine the soy sauce, oyster sauce, sesame oil, sweetener (if using), Mirin (if using), ginger and garlic for the sauce. Set aside.
  • Season chicken with salt, pepper and 1 tablespoon of the sauce/marinade. Allow to sit while you chop and prep your vegetables.
  • Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and allow to cook for 1-2 minutes. Pour in the remaining sauce along with 1/3 cup water (or chicken broth).  Cover with lid.
  • Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.
  • Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthum gum) with 2 tablespoons water until combined and stir into the Instant Pot. Add the broccoli and carrots and cook for 4-5 minutes, or until the vegetables are crisp-tender and the sauce has thickened up. Adjust seasonings with salt, pepper or red pepper chili flakes an / or add more water as needed to thin out sauce. Give everything a final tossing to coat well.
  • Transfer to a platter and serve warm on a large platter or over zoodles, cauliflower rice (paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.